Food is one part of the experience. And it has to be somewhere between 50 to 60 percent of the dining experience. But the rest counts as well: The mood, the atmosphere, the music, the feeling, the design, the harmony between what you have on the plate and what surrounds the plate. Alain Ducasse atmospherecountdesign share on social
I love any excuse to work with a mortar and pestle. Alain Ducasse excuselovemortar Change image and share on social
I don't like being disappointed by somebody I trust. Fortunately, it rarely happens. Alain Ducasse disappointfortunatelyrarely Change image and share on social
Everywhere in the world there are tensions - economic, political, religious. So we need chocolate. Alain Ducasse chocolateeconomicpolitical Change image and share on social
I am a very eco-friendly chef but a guilty air traveller. Alain Ducasse airchefeco Change image and share on social
You need a good gardener and a good fisherman. The cook is not required. Alain Ducasse cookfishermangardener Change image and share on social
When I was younger, I behaved a bit strangely sometimes - lost my temper, did silly things - but little by little, I've gotten better. As a chef, I think you need to do a lot of work on yourself and your temperament. Alain Ducasse behavebitechef share on social
Given the number of restaurants I have, I could easily travel all the time - but I try not to. Alain Ducasse easilynumbrestaurant Change image and share on social
In London, there is no need for 25 high-end gastronomic restaurants. That would be too much. Alain Ducasse endgastronomichigh Change image and share on social
I'm in love with the markets of the world. It's a photograph of a city, a culture. Alain Ducasse cityculturelove Change image and share on social
